Each Friday at 8 am on 88Nine, Milwaukee Magazine’s dining critic, Ann Christenson, and 88Nine foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture. ‘This Bites’ is sponsored by Society Insurance.
On this week’s show, we talked about Hotel Madrid’s new Monday night pop-up called Spiked Cereal. We also talked about a Black Truffle dinner, Turkish brunch and more.
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Hotel Madrid’s Spiked Cereal Pop-Up
Every Monday night from 5 pm to close, Hotel Madrid hosts Spiked Cereal. Spiked Cereal is an 80’s & 90s inspired brunch and beverage concept. You can enjoy unique breakfast and brunch menu items for dinner along with specialty cocktails and shakes. Dishes include Fun Dip (Foie Gras pops, pop rocks, dehydrated blueberry, strawberry dust), Leggo My Eggo Cap’n (Capn crunch crusted half game hen, honey butter, maple syrup, freezer waffles), and Cereal Trio (Fried oatmeal croquettas with fruity pebbles, cocoa puffs, cinnamon toast crunch, and corn flake crust). You can accompany your meal with a Milk Punch which consists of E.H. Taylor Jr. Small Batch Bourbon, Cookie Crisp Infused Organic Whole Milk, Disaronno Amaretto, Bittercube Cherry Bark Vanilla Bitters, Sprecher Cream Soda, and Nutmeg.
15th Annual Black Truffle Dinner at Lake Park Bistro
The elusive and expensive black truffle will be the star at Lake Park Bistro annual black truffle dinner on Jan. 17. There will be six courses with wine pairings for $175. Here is the menu:
LES HORS D’OEUVRES
Mousse de Canard – Truffled Duck Liver Mousse
Tartare de St Jacques – Sea Scallop Tartare with Black Truffles
Gougeres – Gruyere Cheese Puffs with Black Truffles
Soupe de Homard
Lobster Soup Baked under Flaky Pastry with Foie Gras, Sea Scallops, and Black Truffles
2014 Macon Village Vignerons des Grandes Vignes
Oeuf Poche Avec Fromage
Soft Poached Egg with Polenta, Mushrooms, Pleasant Ridge Fondue, and Black Truffles
2014 La Ferme Du Mont Cote du Rhône Blanc
Bar Noir Poche
Poached Black Bass with Beurre Fondue, Tarragon, and Black Truffles
2013 Turckheim Riesling
Braise de Veau
Braised Veal Cheek with Potato-Cauliflower Gateau, Carrot, and Black Truffle-Madeira Sauce
2014 Mont de Bourgogne Pinot Noir
Fromage et Miel
Upland’s Rush Creek Reserve with Toasted Brioche and Black Truffle Honey
2016 Chateau Moncontour Vouvray Demi sec
Chocolat et Mascarpone
Chocolate-Brioche Cake with Mascarpone Mousse, Roasted Pear, and Black Truffles
NV Cremant Brut Alsace Turckheim Mayerling
Turkish Style Brunch on Jan. 14
On January 14, the Turkish American Society of Wisconsin will host a Turkish Style Brunch at 6011 S. 27th Street in Greenfield. Brunch will begin at 11am and will feature Turkish dishes, pastry, salads, and Turkish coffee and tea.
Italian-style Happy Hour at Phoenix Cocktail Club
Every Monday beginning on Feb. 5, Sprezzatura will host an Italian-style Happy Hour at the Phoenix Cocktail Club. The Happy Hour is a collaboration between Supper’s Erik Hansen, designer Caressa Givens and bartender Jordan Burich. From 2 pm – 6pm, they will serve Italian cocktails, wines, and snacks.
Instant Pot and Pressure Cooking Class
The Fundamental Kitchen in Brookfield will host a class on cooking with a pressure cooker and Instant Pot on Jan. 21 from 12 pm – 1:30 pm. In this class, you will learn the versatility and countless meals, side dishes and desserts you can prepare in your pressure cooker! In this 90 minute cooking class, multiple dishes will be prepared using different techniques.